Improvements in average daily gain in the preweaning period have been associated with significant improvements in first and second lactation milk production.

Other benefits of providing a high plane of nutrition from whole milk can include improved immune function and health.

Beware of disease-causing bacteria

Despite the tremendous benefits that whole milk diets can offer, feeding raw milk may expose calves to infectious agents, such as the one that causes Johne's disease (Mycobacterium avium ssp. paratuberculosis), as well as Salmonella, Mycoplasma and E. coli.

However, these risks can be largely addressed by adopting commercial on-farm pasteurization systems.

While many farms achieve excellent results feeding pasteurized milk, producers must remember that, if not properly managed and monitored, these systems can suffer from problems like variation in milk nutrient composition or inadequate pasteurization.

Managing the pasteurized milk feeding system

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Do not feed watery or bloody milk from cows with clinical mastitis, as nutrient composition will be poor.

Prevent dilution of milk with water (do not discharge parlor wash water into the hospital milk storage tank).

Pasteurize within two hours of harvest, or chill raw milk (40 degrees F) until ready to pasteurize.

If chilling and storing raw milk, pasteurize and feed it within three days of harvest.

Note: Ultraviolet (UV) treatment is significantly less effective in reducing bacteria in milk as compared to traditional heat-based pasteurization systems. If you already own a UV system, be extra vigilant to monitor its effectiveness.

Feed milk within two hours of pasteurizing or rapidly chill until ready to feed.
(If chilled, you must then rewarm to 100-105 degrees F before feeding to calves.)

If milk is not fed immediately after pasteurizing, agitate well prior to delivery.

Clean or sanitize all milk transfer and feeding equipment.

Monitor function of the pasteurization equipment

Monitor times and temperatures reached with every batch (use chart recorder)

HTST pasteurizer: 161°F x 15 seconds

Batch pasteurizer: 145°F x 30 minutes

Monitor the adequacy of raw and pasteurized milk handling, as well as pasteurizer function